These Keto Butter Crackers are the perfect canvas for your favorite dips, spreads, and toppings. Made with butter and almond flour, super flaky plus they come together in a snap!
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There is no snack quite as delicious as a simple cheese and cracker. It's the perfect combination of texture and flavor plus the possibilities are really endless.
These crackers are great with just about any typical cracker topping or as a stand-alone snack. The flavor is exactly what you would expect from a butter cracker.
These are SO easy to make that you will wonder why you have gone without crackers for so long or why you have been paying an arm and a leg for subpar, store-bought low-carb crackers.
Tips for making the perfect Almond Flour Crackers
The baking times for these will vary quite a bit depending upon how thin you roll them, so I recommend keeping a close eye on the crackers throughout the baking process. Also, the thinner you roll them, the more fragile they become so try to stick to around ⅛ of an inch.
I kept the flavor very basic with just salt, but you could try mixing in your favorite seasoning combinations to change the crackers up. I plan on trying garlic, rosemary, and maybe even some basil sprinkled with Parmesan.
These crackers will keep at room temp, in a sealed container for at least a week (if they last that long!)
Troubleshooting:
A few reviewers have reported that the dough is either too wet or too dry. There is a huge variation between various brands of almond flour and butter which is likely to blame. The dough should form a ball when it is the correct consistency. (refer to the video)
If you find that your dough is too wet, simply add a bit more almond flour until it reaches the right consistency.
If it is too dry or crumbly, add an extra egg white, if it is still too crumbly then add an extra tablespoon of softened butter. Continue this until the dough is the correct consistency.
Serving size:
I generally get about 4 crackers per serving. The exact serving size will vary depending upon how thick or thin you roll your dough as well as the size you cut the crackers.
For the most accurate serving size, divide the total number of crackers in your batch by 25 (the total servings in the entire recipe) OR weigh the entire batch, then divide that weight by 25.
Flavor:
Some people have complained that these crackers are too bland. That was actually my intention! I want them to be very versatile so that they will work with just about any flavor. The "Saltine" of keto crackers if you will 🙂
As I mentioned in the post, they are similar in taste to club crackers. If you want something with a bit more flavor, I encourage you to add seasonings to suit your taste. Be sure to check out the comment section for some awesome suggestions!
If you like this cracker recipe, be sure to check out these other great recipes from This Mom's Menu:
- Easy Baked Cheese Crisps 4 Ways
- Homemade Keto Granola 4 Ways
- Keto Soft Pretzel Bites
- Keto White Bread
- Low Carb Beer Bread
- Keto Slider Buns
📖 Recipe
Keto Butter Crackers
Ingredients
- 8 tablespoon salted butter softened (not melted)
- 2 egg whites
- 2 ¼ cups Almond Flour
- Salt to taste
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the butter and almond flour using an electric hand mixer on low-medium speed.
- Add the egg whites and a pinch of salt. Continue mixing on low speed, until the mixture is uniform, and forms a smooth dough.
- Roll the dough between two pieces of parchment paper until it reaches ⅛ inch in thickness. Peel away the top layer of parchment paper and transfer the bottom layer, with the rolled out dough onto a baking sheet. Depending upon the size of your baking sheet, you may need to work in batches.
- Use a small knife or a pizza cutter to score the dough into approximately 1 ½ inch squares. Sprinkle the dough with salt.
- Bake for 10-15 minutes or until the crackers have turned a light brown. Then carefully remove from the oven and allow to cool before gently breaking them apart along the scores.
- Enjoy immediately or transfer to a lidded container and store at room temp for up to a week. *storing in the refrigerator will prolong the life, but it can also cause the crackers to lose some of their crunch.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Kathy says
I’d like to try these. Thank you for the recipe. Is there a reason I can’t use the the whole egg in the recipe and not just the whites?
Sabra says
The egg white is just a binder, I have found that using the entire egg makes them a little less crisp. Either way they are delicious though!
Kathy says
Thank you for this answer! I made them with the whole eggs. I had to add about another cup of almond flour to compensate for the extra moisture but they turned out great! Husband loved them! We had added our Greek seasoning and now want to experiment with other flavors!
We will go back to your original recipe though, with just the egg whites, to really get that crispness! Thank you again, Sabra!
Sarah says
Can you use coconut flour instead of almond??
Sabra says
Unfortunately coconut flour doesn't work for this recipes 🙁
Laura says
You could try sunflower seed flour. My husband is allergic to almonds so I use that a lot in place of almond flour (I grind raw seeds in my coffee grinder)
Sabra says
That’s a great idea!
Marilyn says
What about xanthum gum?
Hannah says
I was running out of almond flour, so I used half and half almond and coconut. Worked like a dream!
Sabra says
That's great to know, Thanks! I can't wait to hear what other flavors your try out 🙂
Beth says
Do you know of any substitutes that could be used in place of almond flour? Thanks
Shannon says
I am allergic to almonds which is really difficult with Keto. Bobs Redmill makes a hazelnut meal I use in place of almond flour and has wonderful flavor. It looks very different due to having the husks ground into it, but it is a great substitute.
Sabra says
That is an amazing suggestion! Thank you! xo
Bev says
Yummy sounds awesome, can't wait to try them!
Kelly says
I'm wondering if your following written instructions or video instructions?
Written says to whip butter and egg whites until incorporated then add almond flour.
But the video clearly shows whipping butter adding almond flour then adding egg white.
Someone mentioned leaving these a little thicker to use as a Pita,is this possible.Thanks recipe looks great
Vanessa says
Could you use the yoke as a glaze for the crackers?
Violet K. says
I've made these twice and like them. But, your recipe says combine egg whites and butter which is nearly impossible. But, your video shows you beating the butter, adding almond flour and THEN adding the egg whites. I'm going to do it this way next time because that would be SO much easier!
Sabra says
Thanks Violet! I actually just updated to instructions to reflect that. I've been meaning to do it for a while now but kept forgetting. Thanks for the reminder 🙂
Kerri martin says
I just made this recipe exactly as the recipe said. The "dough" was so dry would not stick together. What did I do wrong?
Sabra says
It's hard to say what may have gone wrong without being there, but if the dough is too dry you can add an extra egg white or two so that it sticks together.
Nicki L Dixon says
How do you store the crackers?
Shannon says
Just curious want kind of almond flour you used in the photograph picture? I followed recipe to perfection and my cracker ate brown. Almond flour is brownish so I was just curious if I’m using the wrong thing?
Shannon says
Sorry for my auto corrects from phone... should be what kind of almond flour and my cracker is brown before cooking. Looks nothing like picture.
Sabra says
I use Bob's Red mill Super fine almond flour. (There is an amazon link right above the recipe card)
In order to get a white almond flour you will want to look for one that is blanched, and be sure that you are getting almond flour vs Almond meal.
The brown almond flour (or even almond meal) should still work fine for this recipe, but obviously the crackers will be a brownish color and the texture may be a little different.
Dave says
Yeah, no.
It doesn't work at all. The "dough" does not bind at all. It's way, way too dry too even think about rolling.
All this recipe did for me read cost me butter, eggs and almond flour.
Sabra says
Hi Dave! Sorry you had a bad experience with this recipe. I am not sure where it went wrong for you, but if you are having trouble getting the dough to stick you likely haven't measured something correctly. If you still have the dough, just add an additional egg white and a tablespoon or two of butter until you get a dough like consistency.
Hope that helps!
Nicole says
If you read in her previous paragraphs before the recipe it said that if you end up with dough that is not binding to add an additional egg white and if still not binding to add some melted butter...if it's too loose then add some more flour. So Yeah...it does work..just not for people who don't read all the instructions. It's really sad when someone takes the time to post recipes and accommodate a whole group of people like us on this diet and have someone like you not read everything and then leave a comment like yours. You should leave a comment saying YOU don't follow instructions so therefor it doesn't work. Just sayin.
Tommi says
I don’t think he was being mean, we’re all just having a discussion, no worries🙂
Linda Holland says
Nicole: Thank You for your commitment. You said exactly what I wanted to say. I am so sick of people like that one. That recipe is great. I no longer miss the saltines I used to eat with my salads. Again, THANK YOU.
Angelsparkly says
She also said right in the directions if your dough is too dry add another egg white.
Nita says
When all else fails, read all the directions!
Annette Lasley says
Hi. I'm wondering if the Onion Soup Mixes in a box could be added to the cracker mix for seasoning? 2 Tbs maybe?
Sabra says
Hi Annette! can't say for sure, but I think that would work fine. If you try it let me know how it goes!
Barb says
I used onion powder. Worked great.
Lorna says
Some onion soups have sugar in them so be careful of that. Otherwise, that sounds great!
Debbie says
Texture comes out sandy and not exactly a sturdy cracker. First time making it. I added half blanched and half unblanched for fiber. I also added minced onion to mix and minced garlic on top with coarse salt. The taste is great. If anyone needs a substitute for bread crumbs this would be perfect made with the unblanched almond flour. Saving my crumbs for fish!
Marsha says
I loved you idea to use as bread crumbs! Thanks for the suggestion.
JR says
It doesn’t exactly work like that to change the material structure of the cracker by adding onions and then complain and the texture…
Rebekah says
Are the instructions to bake the dough on the bottom layer of parchment paper? Or transfer the dough directly to a cookie sheet?
Sabra says
I place the bottom layer of parchment on a cookie sheet before baking
Jessica says
Is there any other flour I can use? We have a tree nut/peanut allergy.
Sabra says
You could try flax meal. The flavor won't be quite the same, but it should still be pretty good!
Jessica says
Awesome, thank you!
Laura says
Or try sunflower seed flour
Lex says
I substitute cassava flour a lot in recipes. Not tapioca starch or tapioca flour, the whole yucca flour, like Otto 's cassava flour. Would this work? It might need more egg and butter if dry.
Annette Abbott says
i am trying to make these butter crackers, but my dough comes out wet. Is that how it is suppose to be or do I need to add more flour to make it drier? Not sure 🙁
Sabra says
It's definitely a moist and sticky dough, but it should hold it's shape when you turn it out onto the parchment. If it's not, then I would just add a little extra almond flour.
Christine Grande says
These just came out of the oven. They are amazing! I had to stop myself because I could get carried away and eat the whole batch. I followed the recipe to a tea with the exception of adding Rosemary and a little sprinkle of garlic powder on top with the salt. Totally delicious thanks for the recipe
Angela D says
My butter and egg white never really “came together?” I used softened butter bit after mixing it for about 5 minutes in my mixer the butter was just still kind of clumpy with the watery egg white through it? I just went with it and added the flour and now they are in the oven. We shall see? Fingers crossed! Just wondering if that sounds right?
Angela D says
My egg white and butte never really mixed together? It was more like little curds of butter with wet egg white trying to mix in? I used my mixer for about 5 minutes then just went with the rest of the ingredients. They are in the oven so we shall see. Does this sound right?
Sabra says
This can happen sometimes if the butter isn't soft enough. If you try again, maybe leave the butter out a little longer and bring the eggs to room temp first. I think they should still turn out though!
Tonya says
I have made keto bread and it's extremely "EGGY" tasting. Can you taste the egg in these crackers when eaten by themselves?
Sabra says
nope, not at all!
Elaine Smith says
That eggy taste is usually coming from the egg yolk not the egg whites, in my experience.
Kim says
I realise this will seem a little strange as they are 'butter crackers!', but I'm wondering if there is anything I can use in place of butter......I am on a strict no gluten, no sugar & no dairy diet atm and am trying to find a recipe for some crackers. I can eat everything else in the recipe, except the butter 🙁
Thanks Kim.
Sabra says
not strange at all! I think that Ghee or coconut oil would work, and most likely at the same proportions. Just to be safe, I would add a little at a time to make sure it doesn't get too thin. The dough should be almost like a cookie dough consistency.
If you try it, let me know how it goes!
Suz says
You can try Barlean's Butter Flavored Coconut Oil for a substitution. it should work pretty well, but it is a bit expensive.
Sabra says
Thanks Suz! That is a great suggestion! Nutiva also makes a coconut oil ‘butter’ that tastes great!
Taylor says
I tried these, but they did not turn out....they ended up more like a shortbread cookie 😳😬
Sabra says
I'm sorry to hear that 🙁 Maybe they were a little too thick? You have to roll them pretty thin for the perfect cracker texture.
Sara says
Yes, my first batch - I made them too thick - was like a savory shortbread. (Which was, let's be real here, still delicious.) I rolled the second batch thinner and voilà - butter crackers! (Now, if I had just actually measured like the recipe suggested in the first place....)
Lisa says
Is there any specific reason a hand-held mixer is called for? Can we not use a stand mixer?
Jane Watson says
I think a food processor would work best. The almond/butter mix seems to go like pastry or scones and makes a "breadcrumb texture. I will try this next time.
Dina says
These were so incredibly delicious! I had my besy fried ovrr fo a Keto lunch and I served these crackers. She couldn’t believe they were homemade and better yet Keto! Thank you so much for this recipe!!
Dina says
Sorry for the major typos in my last comment 😬 lol darn auto correct 🤦🏻♀️
Tommi says
Country Crock now makes a product called Plant Butter. I haven’t personally tried it, but my brother has and he swears it’s better than butter, same consistency, etc...
Pilar says
Okkkaaayyy.... these are crazy amazing!!! You just made my day!!! 😊 thank you!!
Leslie says
Oh definitely going to make these. May add a little chicken bullion to see if they taste like chicken in a basket...my hubbies fave...lol
Janelle says
Did you make them? How much chicken boullion did you add?
JR says
Why would you add MSG to a perfectly good cracker 🥺🤦🏻♀️
TinaB says
Just a thought... What about using Ghee instead of butter for a longer shelf life?
Sabra says
Ghee will absolutely work, but I prefer the taste of real butter. Unfortunately shelf life has never been an issue around here as they don't last that long anyway lol
Pauline DaCosta says
Can you use unsalted butter to keep the sodium down? Thanks !
Sabra says
Yes, unsalted butter will work just fine xo
Renee says
I was wondering about shelf life also. I’d love to make a large batch of these and eat them as I want them. Have you ever tried freezing them?
Sabra says
They do freeze well, as long as they are in a tightly sealed container. I also think it's best to toast them in the oven to defrost them. Hope that helps!
Elaine Smith says
I read that shelf life can be extended a while if you add 1/4 t citric acid (vitamin c) per pint of your dough. I use it
in most of my keto baking.
Nancy says
Ghee is real butter. It is made from butter but the fat solids are removed.
Sabra says
Ghee is made from butter, but it is only the oil from butter. It contains no lactose or milk solids and the fat is actually all that remains.
Shelley says
These crackers are amazing!! I’ve been craving crackers (salty and crunchy). Will definitely make these again! Thanks for the recipe 😋
LP says
Omgosh: I have been searching for a crunchy snack and this is perfect. Thank you! I am soooo happy right now. Mine turned out crunchy and yummy, without that weird almond flour after taste I sometimes get while baking Keto bread. I added in some garlic powder for flavoring.
Brittany says
Oh. My. Word. I just made these.... they are freakin’ delicious! In the last couple minutes of baking, I brushed a little extra butter on top. SO GOOD. These will most definitely satisfy my cracker craving, holy delicious! Thank you so much for this recipe. I’ll be making it over and over again!
Jill Vieu says
I made these crackers and the flavor screamed PIE CRUST to me.....sooooo, since they are the texture of cookies, I used my cookie scooper and pressed pie crusts into my mini-pie baking pan. It took 2 scoops to get a decent bottom and sides. I pre-baked it for 5 minutes to let it set up a little and then added a pre-cooked blueberry/blackberry/raspberry mixture (my husband has been craving berry pie ever since we started keto) and baked for 25-30 minutes. I tried rolling out a top with no luck....too sticky....so I just made little strips and laid them across the top. After they cooled (6 little pies in this pan), I flipped them over using a cookie sheet hoping they would hold their shape and voila! they did 🙂 Plus there was enough left over dough for a batch of crackers as well. Thank you so much for this recipe......it's the best "pie crust" I've come across!
Marsha says
That is what I was thinking whenI made them! Glad to hear you tried it, I think I will give it a try. I also haded some Nutritional yeast flackery because I love the flower of them .
Marsha says
Wow wonderful spelling sorry. Added Nutritional Yeast Flakes, because I love the flavors
Elizabeth Whitley says
Thank you for posting this comment! I was wondering how it would work like a pie crust since I am using Sabra's recipe for pot pie crock/instapot style! I will try with the leftovers to make small pot pies and do some trial and errors 😅
Laurie says
Could you add cheese to the recipe
Sabra says
I haven't tried it personally so I can't say for sure, but I have heard from several readers who have added shredded cheese and they say it turns out great!
Cori says
These are delicious! I added Trader Joes Everything Bagel seasoning mix, so good! Crackers for football tomorrow, yay! Thank you!
Connie E says
I was thinking that Evverything Bagel Seasoning would go perfectly on, or in, these!!! I am also going to try President's Choice Harissa seasoning for some added kick!
Connie E says
*Everything Bagel
Mj says
I love these but wish they would be just as crisp the next day. Is there a recipe out there that makes a days?
Sabra says
I have actually had pretty good luck keeping these crisp for up to a week by just leaving them loosely covered on the counter. If all else fails you could just pop them back in the oven at a low temp for a few minutes to crisp them back up.
Lauren says
I see the serving size is 4 crackers but how many crackers should it make? How big are each cracker?
Thanks
LAUREN
Sabra says
The exact serving size will vary quite a bit based upon how thin or thick you roll your dough. The easiest way to get an accurate serving is to divide the total number of crackers that you end up with, by the total servings in the recipe (25). I usually cut mine in about 1.5" squares. Hope that helps!
Heather says
I weighed the entire batch of crackers and divided by 25. A serving size turns out to be just a smidgen over 13g.
Heather says
There have been a very very small amount of keto baked goods that make the cut for me. Most if the time they go in the trash. This recipe made the cut. And frankly 2 servings ia basically a fat bomb. I thought the texture was spot on. The almond flour is very faint. I'm excited to try it with the bullion and the cheese powder... maybe shake them in a nacho powder (Doritos). Geek seasoning was great on here, so was smoked salt as well as garlic and parmesan shaker cheese. These fulfilled the crispy craving I had. Hard to eat 1 serving. Mine turned a bit more dark than i wanted, Do you think cooking at 325° for a couple minutes longer would keep them light and crispy?/flaky?
Marilyn Brennan says
Did you try them at 325 degrees? What worked better?
Cinnamon Flowers says
made these and they are so delicious!!!! We are not keto diet eaters my daughter has celiac disease and misses a nice crunchy cracker. ours stayed crunchy for days we kept them in a ziplock. My first batch parts were not thin enough to get the crisp so for those saying they go soft you may not be rolling them thin enough our second batch are all perfectly crunchy. we spinkled them with salt which we like salty crackers. a keeper recipe for sure!!
Amanda says
My first attempt and I don’t think i rolled them thin enough. They came out tasting like pie crust. Still tasty though.
Hsk says
My crackers came out perfect! Thank you for this amazing recipe!
Krista says
Is the dough supposed to be so wet?
Ruthie says
Such a cool recipe - THANK YOU for creating and sharing it!! It's quick, easy, delicious, and lends itself to endless variations! And it doesn't even cost a million bucks in ingredients! LOL 🙂 Even my husband, who hates all keto/low carb baking, likes them!!!
Question: Have you tried a sweet take on this recipe and if so, what did you do and how did it turn out?? These crackers remind me of a butter/rolled sugar/shortbread cookie in texture... Yummmm!
Thank you again - and in advance for any advice you can give me on a sweet version! 🙂
Ruthie
Sabra says
Hi Ruthie! Thank you so much for this awesome review! I actually have a cookie recipe that is very similar to this you can find it here thismomsmenu.com/wedding-cookies/
Ginnie says
Love these! Thank you for sharing your recipe:) I added about 3/4 cup extra almond flour and it brought the dough together nicely. I cooked them in 3 different flavors- natural with salt sprinkled on top, Trader Joe's - Everything but the Bagel seasoning and finally BWW Chipolte BBQ seasoning (OMG - this one was my favorite!!). Can't wait to try more flavors!!
Valerie says
These are simply AMAZING!! The only thing I have done differently is cooked them for closer to 15-16 minutes so they are crunchier. But seriously, you would be crazy to not like these.
Sabra says
Thanks Valerie!
Jessi says
Can you substitute coconut flour for the almond flour
Sabra says
Hi Jessi, Unfortunately, coconut flour will not work in this recipe.
Connie says
Hi, if there are 25 servings, how many crackers are in a serving or is it 1 net carb per cracker? Thanks!
Sabra says
It will depend on how thin you roll your dough and the size you cut the crackers. The easiest way to determine serving size is to divide the total number of crackers that you end up with by 25. Generally, I get about 4 crackers per serving. Hope that helps!
JB says
The recipe doesn’t say what size baking sheet to bake them in if you roll it out to the thickness she suggests nor does it tell you how many it makes or how many crackers are in a serving. But they are really good tasting. They are VERY fragile and do not cut evenly. But I will make these again for sure!
Traci says
I made these today and they are falling apart. I followed the recipe. What did I do wrong?
shannon says
Sabra, thanks so much for this easy, delicious recipe! I have to tell you it is one of my favorite keto recipes, and I think it's going to be very versatile for me. I am going to try to make a low carb pumpkin pie for Thanksgiving with your butter cracker as a pie crust by just adding a bit of sweetener and pre baking after pressing in a pie plate.
I also want to crush some up and use as a coating for baked fish, it's on my list to try. 😊
FYI I have found Anthony's brand blanched almond flour is less net carbs per quarter cup than Bob's Red Mill.
Jason says
Love your recipe! How many crackers per serving? Is it like 1g net carb per cracker?
Sabra says
Thanks, Jason! The amount per serving will vary a little depending upon how thin or thick you roll the dough, but I generally get about 4 crackers per serving
Karissa says
What is a serving size if these crackers? I see the nurtion label says this recipe makes 25 servings but u don't see an actually serving size anywhere. I'm really wanting to try these
Sabra says
Hi Karissa 🙂 The exact number of crackers per serving will vary depending upon how thin or thick you roll the dough as well as how large or small you cut the crackers. I generally get about 4 crackers per serving, but the most accurate way to calculate a serving is to divide the total number of crackers you make by 25. Hope that helps!
lynda says
Hello! These are amazing! I made them as is and they turned out perfect. Question, the nutrition value listed is that per cracker?
Sabra says
Hi Lynda! The nutrition info is for one serving, which is usually about 4 crackers. It will vary depending upon how thin or thick you roll the dough as well as how large or small you slice them. The most accurate way to determine the serving size is to divide the total number of crackers yielded, by the total number of servings. Hope that helps!
Shannon says
These did not turn out well, and I filled the recipe exactly as written. They just crumble, and have no real flavor.
Sabra says
Sorry that you had a bad experience. I have made these crackers countless times with consistently good results and the other reviews are overwhelmingly positive. They are meant to be mildly flavored so that they will go with any toppings you like.
Sammie says
I was so sceptical of these low carb crackers but I am dying on a low carb diet so gave them a try and Omg they turned out amazingly!! So easy and tasty I could cry right now haha
Thank you!!
Lezlie Mann says
Can you please tell me the number of servings this recipe makes? You listed that a serving only has 1 net carb but I don't know what makes a serving. Thanks.
Sabra says
It is impossible for me to say exactly how many crackers you will have per serving as that is completely dependant upon h0ow thick or thin you roll the dough as well as the size you cut the crackers. Simply divide the total number of crackers yielded by the number of servings in the recipe.
Allison Maddox says
Hi! I'm excited to try these out but had a question on the serving size. The recipe says it yields 25 servings but it looks like that would be about 1 cracker per serving. Is that correct that one cracker contains 2 net carbs?
Allison Maddox says
Disregard! I didn't read the last comment! Sorry
Sabra says
No Problem! I keep meaning to update the post and clarify the serving size. Hope you enjoy them 🙂
Tracy says
Thank you, Thank you, Thank you!!! Finally a little crunch with my cheese cubes!
Jaime says
I just made these butter crackers and I am very pleased with the results! Thank you for sharing!
I wanted to know if you have an average amount for one serving? I suppose it would also depend on the size of cracker... I was needing a "ball park" idea on how many crackers equal ~1 serving. Thanks!
Sabra says
Hi Jamie, I usually get about 4 crackers per serving. Hope that helps!
Jamie says
Hi. I’m super new to keto recipes and whatnot. Is it 1g net carb in each cracker or for the whole batch?
Sabra says
Hi Jamie! It is actually 1 net carb per serving which generally works out to 4 crackers. Hope that helps!
Neechi says
Thank you for this recipe! I made two batches the first one was the recipe to the T and we really loved them. Then I made a batch with garlic powder and grated parmesan cheese. They are delicious as well! This recipe is the best.. Thanks so much!!!😁
Sabra says
You can never go wrong with Parmesan cheese! Thanks for the review Neechi!
Lynn Ericksen says
Amazing! Crispy! Tastes like a Ritz cracker. Not eggy at all. Easy peasy to make.
Dorothy Lawrence says
These are the best crackers ever! Can't wait to try the wedding cookies and some of your other recipes. Keep giving us more we love them😊
Renee says
Are there 2 carbs in the whole batch? I am a little confused about the serving size/carbs.
Thank you!
Sabra says
Hi Renee, There are 2 total carbs per serving. 1 Serving is about 4 crackers, but that will vary some based upon how thin or thick you roll the dough as well as the size you cut your crackers. The most accurate way to determine a serving size is to weight the entire completed batch then divide by the total servings (25 I think) I hope that helps!
Brittany says
How many crackers are in a serving size?
Michelle Duel says
How many servings is this recipe?
Thanks!
Sabra says
Hi Michelle! This recipe has 25 servings, about 4 crackers per serving 🙂
Ashton says
These crackers are wonderful! I needed something like this so badly. I’m thrilled!
Had to add quite a bit more almond flour. Added garlic and onion seasoning for a different flavor
Thankyou for this snack saver!
susan says
Love these crackers! I added black pepper and some sesame oil - I did have to add a little more flour to get a better texture due to the oil but they turned out great!!! Thank you so much for the recipe - I can now have cheese and crackers guilt free 🙂
Mary says
Oh my goodness people complain they are too bland. HELLO?.??? Add some seasonings if you like. Do you need a step by step instruction. Cause you can’t use your imagination. THANK YOU FOR RECIPE. ITS AWESOME
Sabra says
Thanks Mary! If blogging has thought me anything it's that you can't please everyone lol. I'm glad you enjoyed the crackers and thanks for the support!!
Dennis says
Not bland for m. Buttery and yummy! Somewhat fragile, but so tasty and so many possibilities for adding flavors. A great recipe.
Erin Terry says
In love with this recipe! Made it several times with no problems. Thank you so much. FYI I have lost 53 lbs so far:)
Sabra says
Way to gok Erin!!! That's amazing! So happy to hear that you are enjoying these crackers along your journey 🙂
bruce haywood says
We made ours a little thicker and OMG they are like BUTTER cookies.....kinda like Girl Scout Shortbread cookies.....
Kitty says
I didn’t see my question in the comments so I’d like to ask How does two egg whites measure if I’m using carton egg whites. The carton is confusing because it says “equals one egg” so I don’t know if it means the white of one egg or the volume of a whole egg. Could you tell me how much volume two egg whites occupy?
Sabra says
Hi Kitty, I would start with 2 tbsp of egg whites, and slowly add more if the dough is too dry. Let me know how they turn out!
Shannon says
These were great! The only keto crackers I've found that taste and feel like crackers, and not hardened cheese. Well done! And days later they're still good.
As an experiment, I sprinkled one half of the crackers with kosher salt and one half with ground sea salt. It makes a difference, but both are tasty.
Dyesswoman says
OMG just made these butter crackers and they are AWESOME!!!! Thanks so much for the recipe! I am forever trying to find new stuff to make for my kids for lunches. Just served them Keto lunchables with these crackers. They LOVED them. I used garlic salt instead of regular salt. Also just want to add if someone has too dry of a dough or too sticky of a dough it may be the size of your eggs add flour if too sticky and another egg white it too dry
Dana says
Tried these today and they were perfect! Yes, a little bland, but I knew that going into it. I have some great cheese I want to eat with these! I may also try the onion soup idea that someone posted as we do love that taste!! Thanks for the great recipe!!!
Very easy to make too!!!
Darlene Nichols says
I made these today by following the directions and they are delicious! I didn’t use a blender, instead I mixed with my hands. They turned out great. Thank you for a wonderful cracker! Now I can enjoy all my wonderful dips! Lol
Catering Industries says
Excellent ... I love this !!!!
Diane M Jensen says
I normally dont comment on much but this is the best cracker ever. My butter got a little melty so I had to add a little more flour, but it worked perfectly. Thank you sooooooo much.
Kylah says
I just made these and the taste is good but they're more crumbly then crispy? Is that right or did I do something wrong? Thanks!
Sabra says
Hi Kylah! The crackers should be crisp, similar to a pie crust. There are a ton of things that can affect the texture, but you can try letting them sit out on the counter for a day or so. Hope that helps!
Amber says
I made mine too thick but they’re still good. My only problem is figuring out the net carbs. I had to use 2 1/2 cups of almond flour and it made 37 crackers
Anna says
I made these following the recipe to the letter. Then I sprinkled TJ’s Everything but the bagel seasoning before baking. Best snack ever! Great base recipe!
Sabra says
So glad that you liked them Anna!
Tish says
These are amazing!!
Sabra says
Thanks Tish!
Pam says
I just made these adding in a 1/4 cup grated Parmesan cheese & 1/2 tsp of garlic powder to the dough. After I rolled and scored the dough, I sprinkled it with salt & rosemary. Baked them for 15 mins and they came out great. Thank you so much for this recipe!
Cez says
I followed everything , and it turned out great. I used Badia complete seasoning to taste.
Added 2 more mins. for more crunch. You should try it!
Thanks for this recipe. Love it!
Judith says
Thank you so much for this recipe. It is easy, and these crackers are incredibly delicious. I did leave mine in the oven a bit longer to get a little added crispiness and crunch. There are so many possible variations, too. I salted the tops of my crackers, and I think next time I might add sesame seeds. I'm also thinking of tweaking it with a bit of cheese and cutting them into rounds to make a keto cheese cracker. I love simple recipes like this where I can use my imagination to create many more delicious treats.
Sabra says
So happy that you enjoyed these crackers Judith! Thanks for the great review 🙂
Margery Reynolds says
I love them, but they are a bit crumbly. Watched the video which I found after and seems like maybe I should have kneaded it a bit.
They taste a little like shortbread.
Christina says
I almost messed these up! My first roll I tried to transfer precooked to another parchment. NOPE. After that error I realized I added 2 1/2 cups instead of 2 1/4 and even with that mistake they turned out great. I made 3 flavors, plain, Mrs. Dash original, and Hidden Valley ranch.
Nancy says
I JUST made these and they are so good! I could have made them a bit more even when rolled out, but not bad for first try. I love them!
Sabra says
Thanks Nancy!
Denise C says
Have made these crackers three times in the last 6 weeks and they turn out perfect every time! I cannot believe how good they are. They taste like Club crackers to me and work well with dips or cheese tray.. The last batch I made with Nutritional yeast for a little cheesy flavor and it worked. The only problem I have with these crackers ... it is really easy to eat too many! Thank you for the recipe
Sabra says
That's a great suggestion for adding nutritional yeast! Going to have to try that one myself! Thanks for the great review 🙂
Denise Carson says
You are welcome Sabra....I continue to have great success following this recipe...wanted to share that Trader Joe's "Everything but the Bagel" spice is a delicious add... I made a batch this morning for our football party!
Margie Reynolds says
Please help. I’ve made these twice and they’re just too crumbly. I started with 2 egg whites. This time tried 3. No luck. Could you advise me?
Thanks!
Sabra says
Hi Margie! Do you mean that the dough is too crumbly or the finished crackers are too crumbly?
Kim says
I seen that some people save used Parmesan cheese with this recipe. Do you suggest putting it in the recipe or on top after baking them. I’m am totally new to Keto and really want this stuff to work for my very overweight husband
Kim says
I put a little bit of garlic powder in mine. Can you brush some kind of butter or anything on these
Sabra says
That sounds delish! If you brush with butter, I would do it at the tail end of the baking process that way they don't get soggy.
Lynette says
I followed this recipe to a “T” . It mixes well, the consistency was what I expected. They baked up nicely and taste great. Unfortunately they are way too delicate! They break and crumble extremely easily. I don’t think they will hold up to a dip or topping. And I had such high hopes...nnn
Carol says
I have just made these and they are delicious! I had to use an extra cup of almond flour as I think I may have used a bit too much butter (if you can ever have too much!) I’m in the UK so think I should have checked out a conversion chart. But hey I have a nice big tin of crackers. I added garlic powder, garlic black pepper that has a touch of chilli in it and black sesame seeds to the mix and sprinkled black pepper and sea salt on top before baking.. Yummy 😋 thank you for sharing your recipe.
Deb says
I just made these for the first time. Really easy and delicious. But they are so fragile and crumbly. Is there something I can add to get them to hold together better? I'm also thinking of adding some vanilla and xylitol or something, they'd make great sugar cookies!
Deb Tejada says
Someone up above mentioned they'd make good breadcrumbs since they are so crumbly. I was also thinking of cheese cake crust.
Sabra says
Hi Deb! They should get a little bit sturdier as they sit. I have added some shredded cheese in the past and that does seem to make them a bit less fragile. Hope that helps!
Deb Tejada says
Thanks, I'd thought maybe adding some mozzarella or extra egg would help. I'll try that next time. I'm going to make a cheesecake today, using the remaining crackers, crushed, for the crust. A little butter and no-carb sweetener should do it!
Tracey Jones says
You know the Chicken Biscuit crackers? I added 1 tbs of Tones Chicken base to melted butter and Whoa La !! what amazing flavor !! perfect for the cheese plate for the holidays !!
Kathy says
I’m excited to try these. Have you ever made them with some added Parmesan?
Sabra says
Hi Kathy! I have made them with parmesan just recently and they were delish! Hope you enjoy 🙂
Melinda says
I plan to make these this afternoon. They sound amazing! I can't find the carb count per 4 cracker serving.
Sabra says
Hi Melinda! Here is the nutrition info:
Serving: 4crackers (approximately) | Calories: 90kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 36mg | Potassium: 3mg | Fiber: 1g | Vitamin A: 115IU | Calcium: 22mg | Iron: 0.4mg
Hope that helps and let me know how they turn out for you!
Melinda Snyder says
Thank you so much!! I made them and they were awesome! Tasted just like butter crackers!! I just had a little problem sticking to 4 crackers!! Lol
Leanne says
You know it’s very interesting I just made a crust for a cheesecake and I had to “keto” the recipe so I removed the cup of regular flour and used 3/4 c of almond flour and 1:4
C of coconut flour....I put it in the food processor and added a pinch of salt and some lemon zest and then it called for one egg yolk and 1:/2c of salted butter cubed.....I couldn’t believe how after a few pulses it came together in a dough! The real magic was then putting the dough into the fridge in plastic
Wrap for 30mins....something magical happens because then when I took it out I could easily spread it with my fingers on to parchment paper. The reason I was so shocked was because it was like regular dough! And I’m thinking this is very very similar to your butter cracker recipe with a couple of variances being the egg yolk I used instead of the egg white which I think gives my dough a more “yellow” color then just egg whites and the butter being cold and being cubed and when mixed in the food processor it create this fantastic crumble....so Im wondering if these little tricks of having the butter cold and in cubes and using a food processor maybe the reason why some people’s dough may have turned out while others dough was too dry...:another suggestion is the size of the egg can vary greatly and I always use extra large eggs and I know there is an enormous difference when compared to a small egg. Anyway I hope these tips help....I’m going to try your recipe the way you do it and I’ll follow up with how they turn out for me. Thanks!!
Sabra says
Can't wait to hear how they turn out!
Marlene Copeland says
12/23/19
I mixed by hand since mixer is at a friend's from Christmas baking. But key is to roll thin enough and also make sure it has enough almond flour to form a ball without being sticky. Keep in mind it can still be too soft and not be sticky. 1/8 inch is definitely right. I added garlic and couldn't believe how good they are. Texture is wonderful!
Both my husband and son said they taste like shortbread (minus the garlic of course)! So I am going to make it again and add a little Swerve or Xylitol and perhaps a little vanilla (even though I don't in my traditional recipe. I will experiment with how thick I can roll them and what the baking need to be. Anticipating fun ahead!
Gary Tubbs says
I have made this recipe many times and it is great.
Without changing the recipe at all I add 1/2 cup of toasted sesame seeds and a 1/4 cup of hemp seed hearts. They come out just the same as before.
I do recommend using a rolling pin with thickness wheels. I use the 1/8th in wheels and they are perfect.
BTW, I use Kirkland blanched almond flour.
Gary
Sabra says
Thanks so much Gary!
Dian says
Thank you for the yummy recipe. I did use half almond, half coconut flour because I did not have enough almond. I also added some garlic powder. Hubby approved! We will definitely be making more!
Nonya says
Finally, a great Keto cracker. I added just a few shakes of Tony Chachere's seasoning to the top prior to putting in the oven and they were perfect. This is now our go to cracker. Thank you, thank you, thank you!!!
Tina B says
Thank you so much for this wonderful cracker recipe!! Dough came out perfect.😀 I can see where another user made a pie crust with it.....that will be my next step!! Yayyyyyy crackers.😍
Shelly Laurita says
Can you use the instead instead of butter?
Rheanne says
Made these tonight and they tasted great but did not stick well and fell apart and weren’t crispy... not sure what I did wrong...
Masayo says
I put onion powder in the dough and sprinkled Penzey's Fox Trot on top. Really good. The pastry doesn't work on this, though. It needs 2 pieces of parchment paper.
A&K says
I absolutely loved this recipe. Super quick, easy, and delicious. Recipe worked out perfect the first try. Thankyou.
JSho says
These crackers are amazing!! Best keto cracker recipe ever! And I can’t even bake. I also didn’t roll them thin enough and they were still fantastic!
Suzanne says
These look great! It is so nice to have a versatile cracker that can be made sweet or savory!
Vanessa says
Thanks for sharing! Can you freeze them?
Sabra says
Hi Vanessa! you can freeze them, although they will also keep for quite a while in the fridge 🙂
Tempie Brunson says
This is a great recipe !! I love theses crackers I made theem the first time exactly by the recipe. The second time I made them I added garlic powder and rosemary. They were fabulous. I love them with guacamole.
Andy B says
Really great keto crackers, thank you. I suspect I'll reduce the amount of butter slightly next time, as they came out more like a beautiful shortcrust pastry - still delicious, but need to be a little less "short"
Becky Turner says
Quick Questions....
What if I add a handful of bacon bits to the mix?
Do you think I could get away with using some bacon greece with the butter? Maybe 1/2 of each?
If the dough is a bit soft what about letting it chill a bit before rolling it out?
Hope you are still out there responding to questions on these older post....
Sabra says
Hi Becky! I would avoid adding bacon bits to the cracker dough. I am afraid that this would result in crumbly crackers. I do however think that you could replace some or maybe all of the butter with bacon grease. If you do, I would love to hear how it goes!
Becky Turner says
OK...i'll nix the bacon bits .
But I have a jar of homemade " everything but the bagel" seasoning that I think is going to be great with this.
L. Stevens says
I have yet to make this recipe because of the high carb count. So I'm leaving a message in the hope I'm wrong... but I don't think I am.
So I've been diagnosed as a very severe case of celiac disease about 5 years ago. Been making gluten free recipes for some time and now that I am able to gain weight again, I look for GF, low carb recipes. However, this recipe calls for nine 1/4 cups of almond flour (or a total of 2.25 cups). I buy Kirkland super fine, blanched almond flour which is 3 net carbs per 1/4 cup. So your recipe calls for 36 carbs of flour for 25 crackers. That (if my math is correct) is 1.44 carbs PER 1.5 inch cracker at a total of 25 crackers per batch -- which is SO NOT low carb. So am I doing the math wrong? I don't think my almond flour is significantly higher than most. But please tell me if I am wrong.
So, 2.25 cups of almond flour (or 9 servings of a 1/4 cup). My 1/4 cup of super fine blanched almond flour is 3 carbs -- so, 9x3 is 36 carbs. Divide that 36 carbs by 25 crackers and you get 1.44 carbs per cracker. I can eat Lays potato chips for a LARGER chip that has between .7 and .9 carbs per chip. I can eat a corn chip (Mission) for 1.2 carbs. Those are NOT considered low carb so I don't see how these crackers are low carb at 1.44 carbs per piece - UNLESS I've misunderstood your measures.
I am ALWAYS grateful to people giving away recipes for free so I REALLY don't want to seem ungrateful. But I would dearly like to make these if my math is wrong (hoping it is because I LOVE butter crackers).
L. Stevens says
Just looking again at your recipe. Is this 25 servings of four crackers? If so, then the recipe makes 100 crackers for 36 carbs of almond flour (butter and eggs has trace carbs). So, that would be more manageable at .36 carbs per cracker. Hoping you can help clear up my confusion. Thanks!
Samantha Whitson says
Beautiful, simple, & perfect in every way~ for everything! Change up seasonings for endless possibilities. Mostly, we love them plain, as a vehicle for other things, as intended. Next, I'm using them to make "Cracker Candy" for a sweet treat, w/S.F. white choc. chips, brown sweetener & butter toffee, & chopped pecans. Will let you know how it turns out. I'm considering slightly under baking crackers, since they have to bake for 5 mins w/hot toffee~ hoping hot toffee doesn't 'dissolve' them when I pour it over. Maybe I'll make sure they a day or two dried before proceeding~so excited to try! Thanks so much for posting this excellent recipe =) ~Samantha in AZ
Elaine Smith says
How did your recipe turn out? I have been wanting Cracker Candy.
Lori says
These turned out great. I used about 1/2 almond flour and 1/2 lupine flour. Otherwise followed the directions exactly. Nice buttery flavor, with an almost flaky texture.
Lynda says
Made these tonight to go with chili! I have found my go to cracker recipe after year and half of being very disappointed. Club crackers were my favorites. these reminded me of club crackers. Even my 16-year-old granddaughter loved them. Thank you for the recipe. I followed instructions and they were perfect, even the color looked just like yours!
Doug says
Would chickpea flour work in place of almond flour?
Sabra says
Hi Doug, I have never worked with chickpea flour, but from what I understand, chickpea flour would probably not work well as an almond flour substitute in this recipe. Generally, hazelnut flour and sunflower meal can be substituted 1:1 for almond flour. If you decide to give it a try I would love to hear how it goes!
Gillian says
I've been on keto for about a year (down 75 lbs!) and strangely one of the things I've missed most are crackers. There just doesn't seem to be any real store-bought substitutes that aren't a form of cheese. They're just not cracker-like in the way I've missed.
This recipe is absolutely awesome! The flavor is delicious and I love just sea salt as what I wanted was a ritz/club cracker, though I'm sure the other adaptations for seasoning could be great in the future, right now I was thrilled with the 'blandness'. Most of all though, the texture is spot on!! So much of my disappointment with keto recipes is texture issues and it is really exciting when you find something that just works as a perfect replacement. Thank you for all of your hard work coming up with stuff like this, it's a ton of trial and error and having great recipes really add a ton to so many of our lives and it makes getting healthy feel like less of a sacrifice! Thank you, thank you!
Gillian says
I've been on keto for about a year (down 75 lbs!) and strangely one of the things I've missed most are crackers. There just doesn't seem to be any real store-bought substitutes that aren't a form of cheese. They're just not cracker-like in the way I've missed.
This recipe is absolutely awesome! The flavor is delicious and I love just sea salt as what I wanted was a ritz/club cracker, though I'm sure the other adaptations for seasoning could be great in the future, right now I was thrilled with the 'blandness'. Most of all though, the texture is spot on!! So much of my disappointment with keto recipes is texture issues and it is really exciting when you find something that just works as a perfect replacement. Thank you for all of your hard work coming up with stuff like this, it's a ton of trial and error and having great recipes really add a ton to so many of our lives and it makes getting healthy feel like less of a sacrifice! Thank you, thank you!
Sandra W. says
Just curious. Would it make any difference if the crackers had holes made in them with a fork? I've seen this mentioned in other cracker recipes (not neccessarily Keto ). I'm thinking that maybe this would also help those who had batter that turned out to be a bit too wet.
I'm going to try making this recipe.
Your thoughts? Thank You for posting this recipe.
Sandra W.
MARCELLE says
Hi! I saw one review that said these were like saltines, and a nother said they taste like a Ritz cracker. I'm looking for the latter - can someone else tell me which they taste like?
Sabra says
This may just confuse things even more, but I think they are closer to a club cracker. They have a softer crumb and more buttery flavor than a saltine, but not quite as much as a ritz. Hope that helps some and if you decide to try them, I would love to know what you think!
lcb says
What might I use to replace egg for a binder? (egg allergy) 🙁
Janice says
Absolutely delicious making them again
Kyle says
I love this recipe so much. I sub coconut oil for butter and I keep them in the freezer and they are the most delicious cracker I have ever eaten.
Karen Perrine says
These crackers are just what I was looking for! I love snacking and these are perfect for my cheddar cheese fat bombs!!
Susan Ellen Graham says
Made these today, 10-2-23. I love them!!!